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NADINE BATAILLE

Freeze-dried black truffle pasta

Freeze-dried black truffle pasta

Ingredients

For 4 people:

about 500 g of pasta

● 8 g of freeze-dried black truffles

● 40 cl of fresh cream

● 20 g semi-salted butter

● 60 g of Parmesan cheese

● Salt, pepper

To be prepared several hours in advance:

Rehydrate the freeze-dried black truffle in two spoonfuls of water and filter the container on contact and leave to infuse for about 30 minutes (very little water, just that it covers the truffle)

● Add the fresh cream, mix well and leave to infuse for about 2 to 3 hours, don't forget to filter on contact to bring out the flavours.

● Grate the parmesan

● Cook the pasta, drain it and add the butter.

● Add the truffled fresh cream and the parmesan

● Serve immediately